When it comes to healthy eating, celebrity chef Rocco DiSpirito has got you covered. With a wide range of delicious and nutritious recipes under his belt, he’s made it easy for home cooks to make the switch from processed foods to whole, vibrant ingredients. From classic comfort dishes with a twist to innovative veggie-packed creations, Rocco’s recipes are sure to please even the pickiest of eaters.
Whether you’re looking for a quick and easy dinner solution or a decadent dessert to satisfy your sweet tooth, we’ve got 18 mouthwatering Rocco DiSpirito recipes that are guaranteed to become new favorites. From quinoa and black bean salads to spicy turkey meatballs, grilled lemon herb chicken, and even avocado chocolate mousse, there’s something for everyone in this collection of flavorful and nutritious dishes.
Rocco DiSpirito’s Grilled Lemon Herb Chicken
This refreshing twist on classic grilled chicken is perfect for a warm-weather gathering or a quick weeknight dinner. Zesty lemon and aromatic herbs bring out the best in this simple yet impressive dish.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together lemon juice, olive oil, garlic, and herbs.
3. Place chicken breasts in a shallow dish and brush the lemon mixture evenly over both sides of the chicken.
4. Season with salt and pepper.
5. Grill chicken for 6-8 minutes per side, or until cooked through.
6. Let rest for 5 minutes before serving.
Cooking Time: 12-16 minutes
Rocco DiSpirito’s Quinoa and Black Bean Salad
This hearty salad combines protein-rich quinoa with fiber-packed black beans, roasted vegetables, and a tangy dressing. It’s the perfect side dish or light lunch.
Ingredients:
– 1 cup cooked quinoa
– 1 can (15 oz) black beans, drained and rinsed
– 2 cups mixed roasted vegetables (such as bell peppers, zucchini, and red onion)
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the cooked quinoa, black beans, roasted vegetables, and chopped cilantro.
2. In a small bowl, whisk together the olive oil and lime juice.
3. Pour the dressing over the quinoa mixture and toss to combine.
4. Season with salt and pepper to taste.
5. Serve warm or at room temperature.
Cooking Time: 10-15 minutes (depending on roasting time for vegetables)
Rocco DiSpirito’s Spicy Turkey Meatballs
Add a kick to your pasta dishes or subs with these spicy turkey meatballs, packed with flavor and heat. With just the right balance of spices, herbs, and lean turkey, you’ll be hooked from the first bite.
Ingredients:
– 1 pound ground turkey
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 egg
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1-2 teaspoons hot sauce (such as Frank’s RedHot)
– Olive oil for cooking
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine turkey, breadcrumbs, Parmesan cheese, egg, parsley, garlic, Worcestershire sauce, oregano, salt, and black pepper.
3. Mix well with your hands or a wooden spoon until just combined.
4. Add hot sauce to taste; mix until incorporated.
5. Form into 1 1/2-inch meatballs.
6. Place on a baking sheet lined with parchment paper, leaving some space between each meatball.
7. Drizzle with olive oil and bake for 18-20 minutes or until cooked through.
Cooking Time: 18-20 minutes
Rocco DiSpirito’s Zucchini Noodles with Pesto
Rocco DiSpirito’s take on a classic Italian dish gets a veggie-friendly twist with zucchini noodles. This quick and easy recipe is perfect for a weeknight dinner or a light lunch.
Ingredients:
– 2 medium zucchinis
– 1/4 cup freshly made pesto (homemade or store-bought)
– 1 tablespoon olive oil
– Salt, to taste
– Grated Parmesan cheese, optional
Instructions:
1. Preheat your spiralizer or use a vegetable peeler to create long noodles from the zucchinis.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the zucchini noodles and cook for 2-3 minutes, stirring occasionally, until they start to soften.
4. Stir in the pesto and season with salt to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 10-12 minutes
Rocco DiSpirito’s Baked Salmon with Dill Sauce
A flavorful and moist baked salmon dish, paired with a refreshing dill sauce that’s perfect for any occasion.
Ingredients:
– 4 salmon fillets (6 oz each)
– 2 tbsp olive oil
– 2 tbsp lemon juice
– 1 tsp garlic powder
– Salt and pepper to taste
– 1 cup Greek yogurt
– 1/4 cup chopped fresh dill
– 1 tbsp lemon zest
– 1 tsp Dijon mustard
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place salmon fillets on the prepared baking sheet.
4. Drizzle olive oil over the salmon, then sprinkle with lemon juice, garlic powder, salt, and pepper.
5. Bake for 12-15 minutes or until cooked through.
6. While the salmon is baking, mix together yogurt, dill, lemon zest, and Dijon mustard in a bowl.
7. Serve the baked salmon with the prepared dill sauce spooned over the top.
Cooking Time: 12-15 minutes
Rocco DiSpirito’s Cauliflower Rice Stir-Fry
A healthy twist on traditional stir-fries, this recipe uses cauliflower “rice” as a low-carb and gluten-free alternative to regular rice. This dish is perfect for a quick weeknight dinner or a nutritious meal prep option.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons of sesame oil
– 1 small onion, diced
– 2 cloves of garlic, minced
– 1 cup of mixed vegetables (bell peppers, carrots, broccoli)
– 1 teaspoon of soy sauce
– Salt and pepper to taste
Instructions:
1. Preheat a large skillet or wok over medium-high heat.
2. Pulse the cauliflower in a food processor until it resembles rice.
3. Add sesame oil, onion, and garlic to the skillet. Cook for 3-4 minutes or until the onion is translucent.
4. Add mixed vegetables and cook for an additional 3-4 minutes or until they are tender-crisp.
5. Stir in cauliflower “rice” and soy sauce. Cook for 1-2 minutes or until heated through.
6. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Rocco DiSpirito’s Avocado Chocolate Mousse
This rich and creamy mousse is a game-changer for anyone looking to satisfy their sweet tooth while also indulging in the health benefits of avocados. With its velvety texture and deep, dark chocolate flavor, this treat is sure to impress even the most discerning palates.
Ingredients:
– 3 ripe avocados
– 1 cup unsweetened cocoa powder
– 1 cup granulated sugar
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter, melted
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Peel and pit the avocados and place them in a blender or food processor.
2. Add the cocoa powder, sugar, and salt to the blender. Blend until smooth.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Fold the whipped cream into the avocado mixture until well combined.
5. Stir in the melted butter and vanilla extract.
6. Chill the mousse in the refrigerator for at least 2 hours before serving.
Cooking Time: 0 minutes (chilling time included)
Rocco DiSpirito’s Eggplant Parmesan Light
A healthier twist on the classic Italian-American dish, this eggplant parmesan is lighter and just as flavorful.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup whole wheat breadcrumbs
– 1/2 cup grated part-skim mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh basil
– 2 tablespoons olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a shallow dish, mix together breadcrumbs, mozzarella cheese, and Parmesan cheese.
3. Dip each eggplant slice into the breadcrumb mixture, coating both sides evenly.
4. Place coated eggplant slices on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper to taste.
5. Bake for 20-25 minutes or until golden brown.
6. Serve hot, topped with additional basil leaves if desired.
Cooking Time: 20-25 minutes
Rocco DiSpirito’s Greek Yogurt Pancakes
Start your day with a stack of fluffy and nutritious pancakes infused with the creamy goodness of Greek yogurt. These pancakes are a delicious breakfast or brunch option that’s perfect for any occasion.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup Greek yogurt
– 1 large egg
– 1 tablespoon milk
– 2 tablespoons melted unsalted butter, cooled
– Optional: blueberries, strawberries, or other toppings of your choice
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, combine yogurt, egg, milk, and melted butter. Whisk until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Drop batter by 1/4 cupfuls onto the preheated skillet or griddle.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
7. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 4-5 minutes per batch
Rocco DiSpirito’s Shrimp and Broccoli Stir-Fry
This quick and flavorful stir-fry is a perfect combination of succulent shrimp, crunchy broccoli, and savory soy sauce. Ready in just 15 minutes, it’s an ideal option for a weeknight dinner or a fast-paced lunch.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cups broccoli florets
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
Instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the shrimp and cook until pink, about 2-3 minutes per side. Remove from the pan and set aside.
3. In the same pan, add the broccoli and garlic. Cook until the broccoli is tender-crisp, about 3-4 minutes.
4. Return the cooked shrimp to the pan with the broccoli. Stir in soy sauce and sesame oil.
5. Season with salt and pepper to taste. Serve immediately over rice or noodles.
Cooking Time: 15 minutes
Rocco DiSpirito’s Lentil and Vegetable Soup
This hearty soup is a staple of Italian cuisine, packed with protein-rich lentils, tender vegetables, and aromatic spices. With its comforting flavor profile, it’s the perfect remedy for a chilly day.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 4 cups vegetable broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, chopped
– 2 celery stalks, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried oregano
– Salt and pepper, to taste
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the onion, garlic, carrots, and celery; cook until the vegetables are tender, about 5-7 minutes.
3. Add the lentils, broth, diced tomatoes, and oregano. Bring to a boil, then reduce the heat and simmer for 30-40 minutes, or until the lentils are tender.
4. Season with salt and pepper to taste.
Cooking Time: 45 minutes
Rocco DiSpirito’s Spinach and Feta Stuffed Chicken
Elevate your dinner game with this flavorful and satisfying recipe, featuring tender chicken breasts filled with a savory spinach and feta mixture.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 package frozen chopped spinach, thawed and drained
– 1/2 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine spinach, feta, and garlic.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket.
4. Stuff each breast with the spinach-feta mixture, dividing it evenly among the four breasts.
5. Drizzle olive oil over the stuffed chicken and season with salt and pepper.
6. Bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Rocco DiSpirito’s Sweet Potato and Black Bean Tacos
Rocco DiSpirito’s Sweet Potato and Black Bean Tacos are a flavorful twist on traditional tacos, perfect for a quick and easy dinner. This recipe combines the natural sweetness of sweet potatoes with the earthy flavor of black beans, all wrapped up in a crispy taco shell.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper, to taste
– 8-10 corn tortillas
– Optional toppings: avocado, salsa, shredded cheese, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with olive oil, onion, garlic, and cumin.
3. Roast in the preheated oven for 20-25 minutes, or until tender.
4. In a large skillet, cook black beans over medium heat for 5-7 minutes, stirring occasionally.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning roasted sweet potatoes and black beans onto a tortilla.
Cooking Time: 25-30 minutes
Rocco DiSpirito’s Mushroom and Spinach Omelette
Start your day with a flavorful twist on the classic omelette, featuring earthy mushrooms and nutritious spinach.
Ingredients:
– 2 large eggs
– 1/2 cup fresh spinach leaves, chopped
– 1/2 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 tablespoon grated cheddar cheese (optional)
Instructions:
1. In a small bowl, whisk together eggs and a pinch of salt.
2. Heat the olive oil in a medium non-stick skillet over medium heat.
3. Add mushrooms and cook until they release their moisture and start to brown, about 3-4 minutes.
4. Pour in the egg mixture and cook for 1 minute, until the edges start to set.
5. Sprinkle chopped spinach and mushrooms on half of the omelette.
6. Use a spatula to gently fold the other half over the filling.
7. Cook for an additional 30 seconds to a minute, until the cheese is melted (if using).
8. Slide onto a plate and serve hot.
Cooking Time: 10-12 minutes
Rocco DiSpirito’s Coconut Chia Pudding
A refreshing and healthy dessert that’s perfect for warm weather, this Coconut Chia Pudding is a game-changer. With the creaminess of coconut milk and the nutty flavor of chia seeds, you’ll be hooked from the first bite!
Ingredients:
– 1/2 cup chia seeds
– 1 can (14 oz) full-fat coconut milk
– 1 tablespoon honey or maple syrup
– 1/4 teaspoon vanilla extract
– Pinch of salt
– Fresh fruit (optional)
Instructions:
1. In a small bowl, mix together chia seeds, coconut milk, honey or maple syrup, and vanilla extract. Whisk until well combined.
2. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
3. Just before serving, sprinkle with salt to bring out the flavors.
4. Garnish with fresh fruit, if desired.
Cooking Time: None! This recipe requires no cooking whatsoever. Just chill and enjoy!
Rocco DiSpirito’s Turkey and Veggie Lettuce Wraps
Get ready to wrap up a delicious and healthy meal with Rocco DiSpirito’s Turkey and Veggie Lettuce Wraps. This recipe is perfect for a quick lunch or dinner that’s packed with flavor and nutrients.
Ingredients:
– 1 pound ground turkey breast
– 1/2 cup finely chopped red bell pepper
– 1/2 cup finely chopped yellow bell pepper
– 1/4 cup finely chopped cilantro
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon lime juice
– Salt and pepper to taste
– 4 large lettuce leaves
Instructions:
1. Preheat a non-stick skillet over medium-high heat.
2. Add the turkey breast and cook until browned, breaking it up with a spoon as it cooks.
3. Add the bell peppers, cilantro, olive oil, garlic, and lime juice to the skillet. Cook for an additional 2-3 minutes or until the vegetables are tender.
4. Season with salt and pepper to taste.
5. Divide the turkey mixture among the lettuce leaves and wrap up.
Cooking Time: 10-12 minutes
Rocco DiSpirito’s Roasted Brussels Sprouts with Balsamic
Roasted Brussels Sprouts with Balsamic Glaze: A Sweet and Savory Side Dish
Ingredients:
• 1 pound fresh Brussels sprouts, trimmed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon balsamic glaze (or reduced balsamic vinegar)
• Salt and pepper to taste
• Optional: 1/4 cup chopped pecans or walnuts for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, garlic, salt, and pepper in a bowl until they are evenly coated.
3. Spread the sprouts on a baking sheet in a single layer.
4. Roast for 20-25 minutes or until tender and caramelized, stirring occasionally.
5. Remove from oven and drizzle with balsamic glaze (or reduced vinegar).
6. Garnish with chopped nuts if desired.
7. Serve warm.
Cooking Time: 20-25 minutes
Rocco DiSpirito’s Berry and Almond Smoothie Bowl
Start your day with a boost of antioxidants and fiber from this delicious smoothie bowl, packed with mixed berries, almonds, and chia seeds.
Ingredients:
– 1 cup frozen mixed berries (blueberries, strawberries, raspberries)
– 1/2 cup unsweetened almond milk
– 1 tablespoon chia seeds
– 1 tablespoon sliced almonds
– 1 tablespoon honey
– Pinch of salt
– Toppings: sliced almonds, shredded coconut, and fresh berries
Instructions:
1. In a blender, combine frozen mixed berries, almond milk, chia seeds, and honey. Blend until smooth.
2. Pour the mixture into a bowl.
3. Sprinkle sliced almonds on top.
4. Add your desired toppings (sliced almonds, shredded coconut, and fresh berries).
5. Serve immediately.
Cooking Time: 5 minutes
Summary
Get ready to spice up your healthy eating routine with these 18 delicious recipes from celebrity chef Rocco DiSpirito! From grilled chicken and quinoa salads to sweet potato tacos and avocado chocolate mousse, there’s something for everyone in this collection. Whether you’re looking for a quick and easy dinner or a nutritious breakfast option, Rocco’s recipes are sure to satisfy your cravings while keeping your diet on track.
